Tuscan Luau Chicken! This is a fancy name for a simple pineapple dish that all of us loved. It is a Wildtree recipe that is part of the “Savory Selections Workshop”. I used my Costco 9×13″ pans, so all I had to do was thaw the pan in the fridge, pop it in the oven and throw it away. Before recommending them, I wanted to make sure these pans worked. 30 half size pans are $5.69.
Tuscan Luau Chicken
2 lbs. chicken breasts, 1″ pieces
1 and 1/2 Tb. Wildtree red bell pepper and garlic blend (substitute: chopped bell pepper, coriander and garlic powder)
2 Tb. Wildtree European Dipping Oil- Tuscan (substitute olive oil)
2 tsp. Wildtree Lemon Pepper blend (substitute lemon pepper)
1 cup pineapple chunks (canned in juice), reserve juice
1/2 cup pineapple juice (from the can mentioned above)
1 cup uncooked long grain rice*
1 and 1/2 cups chicken broth
*If your kids are like mine and like things separate, then you can make this with the rice cooked on the stovetop in 2 cups of water and simply eliminate the broth from the recipe.
1. In a freezer bag, foil tray or in a sprayed baking pan, combine the chicken, red bell pepper blend, oil and lemon pepper.
2. Add the pineapple, pineapple juice and rice and broth if using. Freeze or cook immediately.
3. To cook: Preheat oven to 375 degrees. Put the meal into a 9×13″ pan if you have not done so already. Cover with foil and bake 45 minutes. Let stand for 10 minutes. Remove foil and check to make sure rice is cooked. Serve with a side of veggies. This was yummy with low-sodium soy sauce.
Recipe from Wildtree Freezer Meal Workshops